In a small bowl, mix together 1 tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ½ tsp salt, and 1 tsp black pepper.

Pat the 3 lb sirloin tip roast dry with paper towels, then rub the seasoning mixture evenly over all sides of the roast.

Add 1½ lbs baby potatoes, 3 large carrots (chopped into 1-inch pieces), and 1 large sliced onion to the bottom of the slow cooker.

Place the seasoned sirloin tip roast on top of the vegetables. Scatter 3 Tbsp butter, cut into small pieces, over the top of the roast.

In a measuring cup, whisk together 1 cup beef broth, 2 Tbsp balsamic vinegar, and 2 Tbsp Worcestershire sauce. Pour the mixture evenly over the roast and vegetables.

Cover and cook on LOW for 8–10 hours, until the roast is tender and easily sliced or shredded. Sirloin tip becomes noticeably more tender closer to the 9–10 hour mark.

Slice the roast against the grain or shred it directly in the slow cooker. Spoon the vegetables and cooking juices over the top before serving.